Criolla De Cocina is a traditional Nicaraguan sweet pepper producing medium-sized fruits (7–12 cm) that ripen from green to bright red. The peppers have thin walls, smooth skin, and a pleasantly sweet, slightly fruity flavor. Plants are compact to medium in size and highly productive, making them well suited for home gardens and warm climates.

Scoville Heat Units (SHU): 0–500 SHU

(Mild to sweet, with little to no heat.)

Cooking Use:

Excellent fresh in salads and salsas, or sliced into sandwiches and wraps. Its thin flesh roasts and blisters quickly, making it ideal for grilling, sautéing, or marinating. It also dries well for homemade paprika or pepper flakes and freezes successfully for later use.

Chocolate Bhut Jolokia Seeds - Just as evil as Red Bhut Jolokia Ghost Pepper, but sweeter and more delicious! 1,000,000 Scoville Heat Units

This ghost chile is a natural variant of the Bhut Jolokia. The 3” long and 1” wide pods turn from green to chocolate brown at full maturity and have rough dented skin. It is extraordinarily hot and doesn't taste anything like chocolate candy. 

Capsicum chinense (110 days)

Want to grow more Ghosts? Check out all of our other Ghost Pepper Seeds – we have a great selection of different colors and flavors of Bhut Jolokias including Red, Yellow, Purple, White and Peach.

Warning: Handling this pepper requires extreme caution. Wear hand, eye and breathing protection. Heat Level: Extreme, Severe and Intense. Scoville Heat Units 1,000,000

~ Packet contains 5 seeds. 

Italian heirloom hot pepper known for growing in attractive, clustered bunches, similar to a bouquet, on compact plants. The peppers are cone-shaped, deep red when ripe, and have a hot, spicy taste with a Scoville rating around 20,000 units. They are versatile and can be used fresh, dried, or for making powder, and the plants are well-suited for containers.  

The Aleppo pepper is a moderately spicy variety of Capsicum annuum used as a spice, particularly in Turkish, Middle Eastern and Mediterranean cuisine. Also known as the Halaby pepper, its pods are ripened to a burgundy color, then semi-dried, de-seeded, and crushed or coarsely ground.

Aleppo pepper, also known as Halaby pepper or pul biber, is a popular Middle Eastern and Mediterranean spice made from dried, coarsely ground, deep red chili peppers. It is highly prized for its complex flavor profile that offers more depth than standard crushed red pepper flakes. 

The Blondie chili pepper is a variety of the Capsicum baccatum plant that is known for its light heat and fruity flavor. The peppers are small to medium-sized, with a conical shape and a pale white color. 

Heat level

Blondie chilies have a mild to moderate heat level, with a Scoville rating of 30,000–50,000 SHU

Flavor

Blondie chilies have a fruity, citrus-like flavor with a sweet, tangy, and spicy taste

Appearance

Blondie chilies are small to medium-sized, with a conical shape and a pale yellow to light orange color

Uses

Blondie chilies can be used fresh, dried, or powdered in salsas, sauces, pickling, and salads

The Aji Guyana pepper is a rare, medium-heat chili pepper from Guyana, known for its fruity, lemony flavor and prolific yields. It's a Capsicum baccatum variety, with a Scoville heat unit (SHU) rating of 5,000 to 15,000. 

Here's a more detailed look at the Aji Guyana pepper:

Origin: Guyana, a country in South America. 

Heat Level: Medium heat, with a Scoville heat unit (SHU) rating of 5,000 to 15,000. 

Flavor Profile: Fruity, lemony, and aromatic. 

Appearance: Peppers are 5 to 6 inches long and almost an inch wide, and ripen to a bright yellow. 

Growth: The plants are known for their quick growth and high yields, so they often require staking or support. 

Culinary Uses: Versatile ingredient in South American and Caribbean cuisine, used in pepper sauces, chutneys, marinades, and more. 

Other names: Also known as Guyana or Little Bird of Guyana~ Packet contains 10 seeds.

The Peter pepper is a rare, hot chili pepper with a distinctive shape.

Peter peppers are irregularly shaped pods that are 4–6 in long and 2–5 cm in diameter. They have a wrinkled, cylindrical shape with a rounded tip and a cleft. The skin is glossy, waxy, and firm, and the flesh is semi-thick, crisp, and pale green to red. Peter peppers ripen from green to bright red. 

Peter peppers have a bright, vegetal, and sweet flavor with a moderate to hot level of spice. They are similar to jalapeños but slightly sweeter.

Peter peppers have a Scoville heat unit (SHU) rating of 10,000–23,000, which is hotter than a jalapeño. 

The origin of the Peter pepper is unknown, but it is believed to be from Appalachia, United States.

Santaka peppers are 2–3 inches long, thin-walled, and have a tapered teardrop shape. They are green when unripe and turn red when ripe. The skin is thin and wrinkled when harvested. 

Santaka peppers have a Scoville heat rating of 40,000–50,000, which means they are very hot. They have a simple, intense heat that blends well with other bold spices. 

Santaka peppers can be used fresh in stir-fries and soups, or dried into a powder for sauces, chutneys, salsas, and more. They can also be steeped in vegetable oils to infuse the oil with their heat.

The peppers are round, apple-shaped (hence the name "Alma" meaning apple in Hungarian). They have a sweet flavor with a mild heat, making them suitable for various culinary uses. 

Alma paprika peppers are popular for making the spice paprika, but they can also be eaten fresh, roasted, or stuffed. The peppers can be used in salads, pasta, or as a side dish when baked or roasted. 

They are an open-pollinated heirloom variety and can be grown in any zone with sufficient sunshine and warm weather. Seeds should be started indoors 6-8 weeks before transplanting outdoors after the last frost. 

Nutritional Value:

Alma paprika peppers are a good source of vitamins A and C, which are antioxidants, as well as folate and vitamin K. 

To prevent common pepper diseases, avoid watering plants at night or on cool, cloudy days. Aphids and flea beetles can be controlled with insecticidal soap. 

Peppers can be harvested at any stage, but are best when fully colored and firm. Regular harvesting encourages further fruit production. 

Origin: Japan. 

Other Names: Chilies Japones. 

Plant Characteristics: 2-3 feet tall, multi-branched, with peppers growing in upright clusters of 5-6. 

Flavor: Similar to Cayenne or Thai peppers, with a fruity and spicy taste. 

Heat Level: 40,000 – 75,000 Scoville Heat Units (SHU). 

Culinary Uses: Used fresh when a milder heat is desired, and dried and ground for shichimi togarashi. 

Growth: Highly productive, with new peppers appearing as older ones are harvested. 

Popularity: One of the most prolific Capsicum Annuum hot peppers.